Zucchini Soup


Zucchini Soup


  • 2 cloves garlic, finely sliced
  • 4 medium zucchini, grated
  • 2 cups tomato passata
  • 1/2 bunch basil or flat leaf parsley, leaves picked
  • parmesan cheese, to serve


Heat 2 tablespoons olive oil in a large saucepan and cook garlic over a high heat for 30 seconds or until just starting to brown.

Add zucchini and cook stirring for a couple of minutes.

Add passata and 2 cups water and bring to the boil. Simmer for 7-8 minutes or until zucchini is tender.

Taste and season and toss through herbs.

Serve with cheese grated on the top.

Recipe from: thestonesoup

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